Education Commons^™

Conforming And Nonconforming Food-Related Behavior, Values, And Sociodemographic Characteristics Of Young Adults, Alice Elaine Calkins

Doctoral Dissertations

Young adults who responded to a short survey about food habits were divided into two groups, conformists and nonconformists, on the basis of their reported consumption of selected foods and food groups. Nonconformists were defined as those who avoided culturally accepted foods and/or preferred foods considered natural, organic, or health foods. Data were collected on the sociodemographic characteristics, food and nutrition attitudes/beliefs, food-related attitudes, nutrition knowledge, value systems, food preferences, time and money allocations, food consumption patterns, and perceived well-being of 84 conformists and 75 nonconformists.

Univariate and multivariate analyses of variance and chi-square analyses, with conformance group and gender …

The Effects Of Changing Food Prices And Other Intervening Variables On Food Acceptance By The Elderly, Marta Lynne Axelson

Doctoral Dissertations

The effects of changing food prices on the food habits of the elderly were studied. Information about the socio-cultural characteristics, food-related attitudes, and intervening variables was collected in order to predict food acceptance. Respondents were interviewed twice, seven months apart. Respondents also were asked to record types, amounts, and cost of foods purchased for a four-week period. Data were collected from March 1978 to March 1979.

Sixty-six individuals who were retired, living alone, and 60 years of age and older participated in the interview. Of the initial 66 participants, 52 completed the second interview. The respondents were predominantly female, widowed, …

A Comparison Of Techniques For Teaching Empathic Responding To Counselor-Directed Hostility, Theodore Wingo Hayes

Doctoral Dissertations

The present study was designed to determine the effectiveness of a verbal practice technique for teaching counselor trainees to respond in a consistently empathic manner when confronted with a client's counselor directed negative affect. The verbal practice technique was compared with a modeling/didactic treatment model.

Thirty-two graduate students enrolled in courses of educational psychology at a large southern university were randomly assigned to one of four treatment groups. A paper-and-pencil measure of pretreatment empathic responding skills was effected for each subject. One group received the verbal practice treatment in which the model attempted to consistently respond to a client whose …

Maternal-Infant Contact And Development Of Attachment, Patricia Gentry Droppleman

Doctoral Dissertations

The purpose of this study was to attempt to establish more precisely the sensitive period for mother-infant attachment, by comparing maternal behaviors of mothers who had immediate contact with their newborns to mothers whose contact with their infants was delayed. A secondary purpose was to determine whether maternal attachment behaviors occurred more frequently for those mothers whose infants were awake and alert.

Fourteen caucasian Americans and one oriental American primigravid women and their healthy neonates were studied. The method used to determine the effects of time of initial significant contact and infant state was observation of video-taped interaction of three …

Relationships Among Age, Physical Measurements And Protein Intake And Metabolism In Older Adult Female Vegetarians And Nonvegetarians, Mary Elizabeth Kunkel

Doctoral Dissertations

This study concerned the relationships among age; physical measurements, protein intake and the urinary excretion of protein-derived matabolites in 125 adult female vegetarians and nonvegetarians. The vegetarian group (AV) included 57 lactoovovegetarians (LOV) and 6 vegans (V). The remaining 62 subjects were nonvegetarians (NV). The subjects ranged in age from 40 to 92 years. The AV were primarily Seventh-Day Adventists who had been recruited through their church groups. The NV were recruited primarily through Jesus Christ of Latter Day Saints and United Methodist church groups as well as Extension Homemakers Clubs. Measurements of height, weight and triceps skinfold thickness, a …

Assessment Of Learning Climate In Dietetic Clinical Facilities: An Evaluation Of Instrument, Elizabeth Lee Sowell

Doctoral Dissertations

Assessment of learning climate in major clinical facilities utilized in Coordinated Undergraduate Programs in Dietetics by graduating seniors assists the faculty of the program and the personnel in the facility in determining the course of study and in planning experiences for the future students. An instrument was developed to assess learning climate by identifying, classifying, and validating the learning incidents or climate indicators that affect the students' ability to apply concepts learned from both didactic and clinical experiences.

The identification process was accomplished through the use of Nominal Group Technique meetings. Six groups of graduating seniors and graduates of one …

Energy Consumption Assessment In The Continuum Of Storage, Preparation, And Service Of Food Produced In Volume, Martha Jane Barclay

Doctoral Dissertations

(Conclusions) The energy required along the continuum of receiving, storage, preparation, holding, and service in the conventional foodservice system varied. The hot food preparation equipment requiring natural gas was the most energy intensive equipment in the foodservice facility as shown in Table 3, p. 41. The rotary oven was the single most energy intensive equipment in this study. Of the electrical equipment, the electric steam table was the most energy intensive. The equipment operated by steam was the least energy intensive. It appears that steam operated equipment should be used as much as is possible. Electrical equipment appeared …

A Computerized Scheduling Model For Analyzing Cook Freeze Food Production Plans, Carolyn Unklesbay Lambert

Doctoral Dissertations

Costs of food service system resources are steadily increasing, with labor being cited as the most costly resource. A management tool is needed in the food service industry toschedule production personnel and equipment to minimize forced delay time and decrease total labor costs. Material requirements planning was adapted to generate production data for two nine-day menu cycles in a hypothetical cook freeze production system. Data for the total production plan; master food product schedule, a record of specific entree requirements by time period; and bill of materials, consisting of a standardized formula, list of production activities, and an arrow-on-node flow …